It struck me again as I was taking photos of my lunch yesterday and planning to blog it here - a recipe I got from a favorite food blogger, Luisa of The Wednesday Chef
Bill Telepan's Tomato Bread Soup - via The Wednesday Chef
1.5 kg ripe tomatoes
1 onion finely chopped
3 cloves of garlic, crushed
2 cups of cubed sourdough bread - crusts removed
1 tablespoon fresh basil finely chopped
Salt and pepper to taste.
1/2 cup grated ricotta salata - we used a mild Spanish cheese as the miserable weather meant we really didn't want go out and shop.
Core and quarter plum tomatoes. Place tomatoes in food processor and pulse to chop, but not too fine.
Heat oil in 4-quart saucepan. Add onion and garlic and saute until soft, but not browned. Add tomatoes and their juices. Season with salt and pepper, bring to a slow simmer and cook 45 minutes, covered, stirring from time to time.
When the soup has simmered for 45 minutes, stir the bread cubes into the soup and simmer for an additional 10 to 15 minutes. Check the seasoning.
Serve hot or at room temperature, with grated ricotta salata and minced basil strewn on each serving.
** Next time I make this - and I will make it again - I think I'll add some stock to thin the soup a little - the tomatoes I used weren't really juicy so the soup was a little thick - especially after I added the bread and it soaked up a lot of the liquid **